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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 08-18-2013, 11:28 AM   #16
Bludawg
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I aint that patient I would have carved it in to 1" thick steaks and grilled it over a mesquite fire.
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Unread 08-18-2013, 11:54 AM   #17
loco_engr
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Guess that answers the question of,

"Where's the Beef"!
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Unread 08-18-2013, 02:07 PM   #18
code3rrt
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Quote:
Originally Posted by MisterChrister View Post
Is it dinner time yet?!?!?
Quote:
Originally Posted by TBASS View Post
Eagerly awaiting the final results. Everything looks great from here. Keep us posted.
My plan is to have it on the kettle at about 2:00 PM, shooting for around 7-8 PM for dinner, we always eat late around here.

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Originally Posted by Bludawg View Post
I aint that patient I would have carved it in to 1" thick steaks and grilled it over a mesquite fire.
Lol, I hear ya! I already have 4 or5 nice thick steaks I sliced off the whole rib eye in the freezer.

KC
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Unread 08-18-2013, 11:59 PM   #19
martyleach
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Dang but that looks good. I now always slow cook (250-275) my beef roasts. Love that even color all the way through. Really nice job there! I'm sure it was great.
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Unread 08-19-2013, 12:15 AM   #20
Scottydont81
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I use EVOO too. I like to think it helps with the char and some of the herbs and spices in the rub are oil soluble.
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